CN107183117A - 以紫苏为主要原料的面食制品 - Google Patents
以紫苏为主要原料的面食制品 Download PDFInfo
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- CN107183117A CN107183117A CN201610152575.4A CN201610152575A CN107183117A CN 107183117 A CN107183117 A CN 107183117A CN 201610152575 A CN201610152575 A CN 201610152575A CN 107183117 A CN107183117 A CN 107183117A
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- 235000004347 Perilla Nutrition 0.000 title claims abstract description 118
- 235000013305 food Nutrition 0.000 title claims abstract description 24
- 239000002994 raw material Substances 0.000 title claims abstract description 14
- 244000124853 Perilla frutescens Species 0.000 title 1
- 241000229722 Perilla <angiosperm> Species 0.000 claims abstract description 117
- 239000000843 powder Substances 0.000 claims abstract description 22
- 235000012907 honey Nutrition 0.000 claims abstract description 12
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 10
- 229930006000 Sucrose Natural products 0.000 claims abstract description 10
- 235000013312 flour Nutrition 0.000 claims abstract description 10
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000015895 biscuits Nutrition 0.000 claims abstract description 4
- 235000008429 bread Nutrition 0.000 claims abstract description 4
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 4
- -1 edible salt again Chemical compound 0.000 claims abstract description 4
- 235000012771 pancakes Nutrition 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims description 5
- 235000009566 rice Nutrition 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 241000209094 Oryza Species 0.000 claims 2
- 239000002932 luster Substances 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 206010020772 Hypertension Diseases 0.000 abstract description 3
- 230000018044 dehydration Effects 0.000 abstract description 3
- 238000006297 dehydration reaction Methods 0.000 abstract description 3
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 235000014594 pastries Nutrition 0.000 abstract description 3
- 230000002265 prevention Effects 0.000 abstract description 3
- 201000001275 rectum cancer Diseases 0.000 abstract description 3
- 206010013911 Dysgeusia Diseases 0.000 abstract description 2
- 230000001055 chewing effect Effects 0.000 abstract description 2
- 235000002864 food coloring agent Nutrition 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 208000019423 liver disease Diseases 0.000 abstract description 2
- 238000005057 refrigeration Methods 0.000 abstract description 2
- 230000035807 sensation Effects 0.000 abstract description 2
- 235000019615 sensations Nutrition 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 241000256844 Apis mellifera Species 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 235000019687 Lamb Nutrition 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000000202 analgesic effect Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003178 anti-diabetic effect Effects 0.000 description 1
- 230000002605 anti-dotal effect Effects 0.000 description 1
- 239000003472 antidiabetic agent Substances 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 238000012805 post-processing Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明属于食品的制作领域,特别是一种以紫苏为主要原料的面食制品,本发明主要是将紫苏籽和紫苏叶经过脱水、脱皮等工序将其制作成紫苏粉,然后与面粉混合,再辅以紫苏油、紫苏蜜、白糖、鸡蛋、食用盐,然后加工成包括紫苏月饼、紫苏饼干、紫苏元宵、紫苏煎饼、紫苏面包和紫苏蜜饯在内的面食制品。本发明的紫苏面食品入口后,紫苏特有的清香绵延不绝,咀嚼起来有一种乡土气息,给人一种回味无穷的感觉,老少皆宜,冷藏后保存时间长,容易储存;紫苏籽经过脱皮,便于消化吸收,食物颜色较不脱皮的好,紫苏籽不经过脱皮,使食品香味更浓郁,并留有紫苏的色泽,且含油量高,药用价值高,适用于老年人、儿童及患有肝病糖尿病高血压的人群使用,特别是对预防直肠癌有一定的功效。
Description
技术领域
本发明属于食品的制作领域,特别是一种以紫苏为主要原料的面食制品。
背景技术
紫苏是国家首批批准的药食两用植物。紫苏的药用功能包括:消痰、润肺、止痛解毒、发汗解表、理气宽中及护肝养颜,还具有抗血栓、降血脂、降血压、抗癌防癌、抗糖尿病的作用,在改善记忆、提高智力、保护视力、延缓衰老等方面也有突出的表现。除了药用,紫苏还具有很好食用价值,紫苏的食用方式主要是通过蜜蜂将紫苏的花粉酿制成紫苏蜜和将紫苏籽压榨成紫苏油,然后以紫苏蜜和紫苏油为添加剂做成相应的食品;紫苏也可以直接食用,如有些地区用紫苏做成如下菜肴:辣紫苏粉肠、紫苏蔬菜烤羊腿、紫苏炒青螺及子姜紫苏炒牛肉等。但以紫苏为主要原料的面食制品却不多见,这是面食领域的一个缺憾。
发明内容
本发明的目的是为了弥补面食领域未见紫苏踪影的缺憾,发明一种以紫苏为主要原料的面食制品。
本发明的目的是按如下的方式来实现的:所述以紫苏为主要原料的面食制品,其特征在于:所述面食制品以紫苏籽和紫苏叶为主要原料,配以面粉或糯米粉、紫苏油、紫苏蜜、白糖、鸡蛋、食用盐,然后加工成包括紫苏月饼、紫苏饼干、紫苏元宵、紫苏煎饼、紫苏面包和紫苏蜜饯在内的面食制品,所述紫苏籽经过淘洗、晾干、脱皮或不脱皮、烤熟,然后研磨成粉;所述紫苏叶为新采摘的鲜嫩叶子经过冲洗、在阴凉处控水、用脱水机脱水,然后研磨成粉,将紫苏籽粉和紫苏叶粉按3∶2的比例混合即构成作为主要原料的紫苏粉。
所述紫苏月饼的组分为,按重量份计,紫苏粉5-6份,面粉1.5-2.5份,紫苏蜜0.8-1.2份,紫苏油0.4-0.6份,白糖0.1份,鸡蛋0.8-1.2份。
所述紫苏元宵的组分为,按重量份计,紫苏粉6.5-7.5份,糯米粉2.5-3.5份,白糖0.1份,紫苏蜜0.8-1.2份。
本发明的积极效果如下:经过大量的实验证明,以紫苏籽和紫苏叶为主要原料的面食品,适合人们食用。由于紫苏的药用功能,符合人们的饮食结构;本发明的紫苏面食品入口后,紫苏特有的清香绵延不绝,咀嚼起来有一种乡土气息,给人一种回味无穷的感觉,老少皆宜,冷藏后保存时间长,容易储存;紫苏籽经过脱皮,便于消化吸收,食物颜色较不脱皮的好,紫苏籽不经过脱皮,使食品香味更浓郁,并留有紫苏的色泽,且含油量高,药用价值高,适用于老年人、儿童及患有肝病糖尿病高血压的人群使用,特别是对预防直肠癌有一定的功效。
具体实施方式
本发明主要是将紫苏籽和紫苏叶经过脱水、脱皮等工序将其制作成紫苏粉,然后与面粉混合,再辅以紫苏油、紫苏蜜、白糖、鸡蛋、食用盐,然后加工成包括紫苏月饼、紫苏饼干、紫苏元宵、紫苏煎饼、紫苏面包和紫苏蜜饯在内的面食制品。
其中紫苏月饼的组分为,按重量份计,紫苏粉5份,面粉2份,紫苏蜜1份,紫苏油0.5份,白糖0.1份,鸡蛋1份,所述紫苏粉中的紫苏籽可以是不脱皮的,也可以是脱皮的。
其中紫苏元宵的组分为,按重量份计,紫苏粉7份,糯米粉3份,白糖0.1份,紫苏蜜1份,所述紫苏粉中的紫苏籽可以是不脱皮的,也可以是脱皮的。
本发明中的脱水,是为了保持紫苏原来的味道、色泽和营养成分,避免因烹制过程使紫苏籽和紫苏叶的营养成分和味道流失,同时避免高温使其色泽变深不好看;紫苏籽经过脱皮,便于消化吸收,食物颜色较不脱皮的好;紫苏籽不经过脱皮,使食品香味更浓郁,并留有紫苏的色泽,且含油量高,药用价值高,适用于老年人、儿童及患有肝病糖尿病高血压的人群使用,特别是对预防直肠癌有一定的功效。
Claims (3)
1.一种以紫苏为主要原料的面食制品,其特征在于:所述面食制品以紫苏籽和紫苏叶为主要原料,配以面粉或糯米粉、紫苏油、紫苏蜜、白糖、鸡蛋、食用盐,然后加工成包括紫苏月饼、紫苏饼干、紫苏元宵、紫苏煎饼、紫苏面包和紫苏蜜饯在内的面食制品,所述紫苏籽经过淘洗、晾干、脱皮或不脱皮、烤熟,然后研磨成粉;所述紫苏叶为新采摘的鲜嫩叶子经过冲洗、在阴凉处控水、用脱水机脱水,然后研磨成粉,将紫苏籽粉和紫苏叶粉按1∶1的比例混合即构成作为主要原料的紫苏粉。
2.根据权利要求1所述的以紫苏为主要原料的面食制品,其特征在于:所述紫苏月饼的组分为,按重量份计,紫苏粉5-6份,面粉1.5-2.5份,紫苏蜜0.8-1.2份,紫苏油0.4-0.6份,白糖0.1份,鸡蛋0.8-1.2份。
3.根据权利要求1所述的以紫苏为主要原料的面食制品,其特征在于:所述紫苏元宵的组分为,按重量份计,紫苏粉6.5-7.5份,糯米粉2.5-3.5份,白糖0.1份,紫苏蜜0.8-1.2份。
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107927105A (zh) * | 2017-12-29 | 2018-04-20 | 高君平 | 一种紫苏月饼及其制作方法 |
CN110972700A (zh) * | 2019-12-19 | 2020-04-10 | 郝兴群 | 一种紫苏叶采摘机 |
CN113197280A (zh) * | 2021-04-22 | 2021-08-03 | 上海应用技术大学 | 一种以紫苏叶的天然深共晶提取液为原料的面食制品 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1586216A (zh) * | 2004-08-23 | 2005-03-02 | 王进耀 | 一种营养保健面粉及其制备方法 |
CN102687739A (zh) * | 2011-03-25 | 2012-09-26 | 路芳民 | 紫苏食品 |
CN104187261A (zh) * | 2014-07-05 | 2014-12-10 | 青阳县四方食品有限责任公司 | 一种紫苏保健面粉及其制备方法 |
CN105029173A (zh) * | 2015-07-09 | 2015-11-11 | 薛宗洪 | 一种野菜面粉及其制备方法 |
-
2016
- 2016-03-09 CN CN201610152575.4A patent/CN107183117A/zh active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1586216A (zh) * | 2004-08-23 | 2005-03-02 | 王进耀 | 一种营养保健面粉及其制备方法 |
CN102687739A (zh) * | 2011-03-25 | 2012-09-26 | 路芳民 | 紫苏食品 |
CN104187261A (zh) * | 2014-07-05 | 2014-12-10 | 青阳县四方食品有限责任公司 | 一种紫苏保健面粉及其制备方法 |
CN105029173A (zh) * | 2015-07-09 | 2015-11-11 | 薛宗洪 | 一种野菜面粉及其制备方法 |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107927105A (zh) * | 2017-12-29 | 2018-04-20 | 高君平 | 一种紫苏月饼及其制作方法 |
CN110972700A (zh) * | 2019-12-19 | 2020-04-10 | 郝兴群 | 一种紫苏叶采摘机 |
CN113197280A (zh) * | 2021-04-22 | 2021-08-03 | 上海应用技术大学 | 一种以紫苏叶的天然深共晶提取液为原料的面食制品 |
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